Ingredients:
2 sheets of puff pastry, thawed
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup cooked chicken, shredded or diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Filling:
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
Stir in diced carrot and celery, and cook until vegetables are tender, about 5-7 minutes.
Add cooked chicken, frozen peas, dried thyme, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until heated through. Remove from heat and let the filling cool slightly.
Assemble Hand Pies:
Roll out the thawed puff pastry sheets on a lightly floured surface. Using a round cutter or a knife, cut out circles from the pastry sheets.
Place a spoonful of the chicken and vegetable filling onto one half of each pastry circle, leaving a small border around the edge.
Fold the other half of the pastry over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp the edges with a fork to secure.
Bake Hand Pies:
Place the assembled hand pies on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Serve:
Remove the hand pies from the oven and let them cool slightly before serving.
Enjoy these savory hand pies warm or at room temperature as a delicious snack or meal on the go!
